Almond Flour Bread & Chia Seed Jam

You don’t have to give up bread to live a PCOS-friendly lifestyle, but I do recommend that you remove the processed flours that are high glycemic and may cause you to feel lethargic, sad, or bloated due to excess insulin being released in the body.

Using almond flour ensures that the bread is not only low glycemic, but that it’s full of protein (another PCOS win!). Plus, because there’s no wheat in this recipe, it’s suitable for gluten-free diets, too!

Almond Flour Bread

Ingredients*

2 ¼ cups blanched almond flour
¼ cup ground flaxseed
½ teaspoon baking soda
½ teaspoon fine-texture sea salt
5 eggs
½ tablespoon honey
1 tablespoon extra virgin olive oil
1 tablespoon apple cider vinegar

*Use organic whenever possible

Instructions

1. Preheat the oven to 350°F (177°C). In a food processor, combine the dry ingredients and pulse them until well combined, about 10 pulses.
2. Add the wet ingredients and mix until well combined, about 30 seconds. Scrape down the edges.
3. Pour dough (will be like a very thick batter) into a greased 9×5-inch bread pan. There will be enough to fill the pan about halfway up.
4. Bake for 30-35 minutes, or until a toothpick comes out clean from the center. Let cool in the pan for 30 minutes before serving.

Chia Seed Jam

Ingredients

2 cups frozen mixed berries (fresh work, too)
1 teaspoon fresh lemon juice
2 tablespoons raw honey (more or less to taste)
2 tablespoons chia seeds

Instructions

1. Place the fruit, lemon juice, and honey in a small saucepan over medium-high heat. Simmer 15 minutes until it bubbles and breaks down.
2. Remove from the heat and stir in the chia seeds until well combined, then let it sit at least 15 minutes to allow the chia seeds to gelatinize.
3. It will keep in an airtight glass container in the refrigerator up to 10 days.

Recipe and photo courtesy of MindBodyGreen

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